Tagliatelle with Sausage Ragù

Tagliatelle with sausage ragù is a hearty and flavorful first course, a variation of the classic ragù. Here’s the recipe:

Ingredients

• 400 g of egg tagliatelle
• 400 g of sausage (preferably fresh)
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 1 glass of red wine
• 400 g of tomato purée
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• A sprig of rosemary (optional)

Preparation

1. Start by preparing the soffritto: finely chop the onion, carrot, and celery.
2. In a large frying pan or pot, heat a drizzle of extra virgin olive oil and add the soffritto. Let it sauté over medium-low heat until it turns golden.
3. Remove the skin from the sausage and crumble it with a fork. Add the sausage to the pan with the soffritto, increase the heat and let it brown until it loses its pink color, making sure to crumble it well with a wooden spoon.
4. Deglaze with the glass of red wine and let the alcohol evaporate on high heat.
5. Add the tomato purée, a bit of salt, pepper and if you like, a sprig of rosemary to further flavor the ragù.
6. Lower the heat, cover with a lid and let it cook for at least 30-40 minutes, checking every so often and adjusting the salt or adding a little water if the ragù dries out too much.
7. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
8. Drain the tagliatelle and pour them into the pan with the sausage ragù, mixing well to flavor them.
9. Serve hot with a generous sprinkle of grated Parmesan cheese.

Curiosity

Sausage ragù is a versatile recipe that can be modified in many ways. In some variations, mushrooms or lentils can be added to enrich the flavor and texture of the sauce. There are also those who prepare this type of ragù with the addition of cream towards the end of cooking, for a creamier version of the dressing.